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Avocado Potato Salad

April 24, 2015 by Great Grub, Delicious Treats

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Avocado Potato Salad Recipe

Ever since my family and I have changed our food to a plant-based, whole foods diet, I have come up with some pretty creative recipes. This avocado potato salad is one of those recipes that tastes so good and healthy. With each bite, you know you are eating a totally healthier potato salad that has good fat in it, verses having fat that is not good for you.

Avocado Potato Salad

Healthy Potato Salad

I’ve always made a great potato salad but this has a different twist to it. Making potato salad with avocados as the “mayo” is definitely different but trust me on this, it’s so good! The thing about making this avocado potato salad, is that it needs to be eaten fairly soon after being made. Avocados tend to turn brown so fast, and having the lemon juice included in the recipe does help with that.

Avocado Potato Salad

I used a steamer basket for the potatoes and they turned out great! After they were done, and cooled a little bit, I put them into the fridge to speed up the chilling process.

Avocado Potato Salad

This avocado potato salad is a delicious, healthy side dish to any meal. Enjoy!

Avocado Potato Salad

Terri
5 from 2 votes
Print Recipe Pin Recipe
Course Side Dish
Cuisine Plant Based, Vegan, Vegetarian, Whole Food
Calories

Ingredients
  

  • 2 1/2 lbs red potatoes
  • 3 large avocados
  • 1/2 cup red onion, chopped
  • 1/2 cup dill pickle, finely chopped
  • 3 Tbs mustard
  • 1 1/4 tsp lemon juice
  • 1/4 tsp pepper
  • Salt to taste
  • Fresh dill for garnish, optional

Instructions
 

  • Wash potatoes and cut into 1 inch chunks.
  • Place potatoes in a steamer or boil until soft, but firm enough so they don't fall apart.
  • Drain potatoes and let cool.
  • Once potatoes have cooled, start preparing the rest of the ingredients.
  • Chop up dill pickles, onions and place in a large mixing bowl.
  • Remove seeds from avocado and spoon into bowl.
  • Mash avocado, pickles and onions together.
  • Add mustard, lemon juice, pepper and salt.
  • Add diced potatoes, mix well until combined.
  • Garnish with fresh dill, optional

Notes

When making this recipe, it is best if eaten right away due to the avocado's natural tendency to turn brown. Best served cold.
Recipe adapted from Inspired Dreamer ~ Creamy Potato Salad

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe?Let us know how it was!

Here are a couple pics that are the perfect size for pinning to Pinterest!

Avocado Potato SaladAvocado Potato Salad

Enjoy, Terri

Copyright © Great Grub, Delicious Treats. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.

 

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Filed Under: All Recipes, Healthy Choices, Salads, Side Dishes, Vegan, Vegetarian Tagged With: Avocado, Avocado Potato Salad, Plant-Based, Potato Salad, Side Dish, Vegan, Vegetarian, Whole Foods, Whole Foods Plant-based diet

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Comments

  1. Great Grub, Delicious Treats

    April 26, 2015 at 6:09 pm

    Thank you Linda, and thank you for pinning! :)

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :)

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :) Read More…

Two slices of breakfast pizza on a white plate.
6 tomatillos 4 jalapenos, stems removed 3 serranos, stems removed 2 cloves garlic, roasted ¼ onion ¼ cup water 2 teaspoons salt 2 avocado, diced ⅓ cup cilantro In a medium saucepan, add oil and heat over medium heat. Add garlic cloves and roast until soft. Remove and add to blender or Vitamix. In the same saucepan, add tomatillos, jalapenos, serranos and onion. Cover with cold water and bring to a boil over medium high heat until soft and the color has changed to a pale green. Remove tomatillos and continue boiling the peppers until pale green, if needed. Drain water, reserving ¼ cup. Add the cooked ingredients, salt and ½ cup water. Blend until combined and smooth. Lastly, add avocados and cilantro and blend until smooth. Serve with your favorite chips or top tacos, burritos, beef, chicken or your favorite Mexican recipes.

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